Instant Pot Risotto

Instant Pot Risotto

from spendwithpennies.com
20 min
4 servings

Ingredients

  • 2 tablespoons butter
  • 1/2 onion (finely chopped)
  • 1 cup arborio rice
  • 1 teaspoon garlic
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 cups low sodium chicken broth
  • 2 tablespoons freshly grated Parmesan cheese
  • Optional: crispy bacon and peas for topping

Directions

  1. 1

    Turn the Instant Pot to saute and add the butter and onions.

  2. 2

    Cook and stir until onions are translucent.

  3. 3

    Add the rice, garlic, thyme, salt, and pepper and cook for 2-3 minutes, stirring often, until the edges of the rice are just translucent.

  4. 4

    Add the chicken broth to pot and scrape the bottom well to remove any bits that may be stuck on.

  5. 5

    Turn the Instant Pot off, and with the vent in the venting position, put the lid on. Turn the valve to sealing, select Manual or Pressure Cook for 5 minutes. The Instant Pot will take about 5 minutes to build pressure and begin counting down.

  6. 6

    When the cook time is over, turn the Instant Pot off and let the pressure release naturally for at least 10 minutes. Open the vent, then remove the lid.

  7. 7

    Stir in Parmesan cheese and any toppings as desired.